Crustless Crab & Spinach Quiche

Extra veggies…Why not make a quiche?  You can use almost any veggies you have on hand and skipping the crust is an easy way to lower the calories.


  • 3/4 cup shredded Swiss or Gruyere cheese
  • 8 oz lump crab meat drained
  • 1/2 cup diced onion
  • 1 garlic clove pressed
  • 4 cups of coarsely chopped fresh spinach
  • 1/8 tsp dried tarragon
  • 1/8 tsp Old Bay
  • 1/8 tsp ground nutmeg
  • salt and pepper to taste
  • 1 cup low-fat evaporated milk
  • 1/2 cup egg substitute


  1. Preheat oven to 375 degrees
  2. Spray pie plate with non-stick cooking spray.
  3. Add crab meat and top with shredded cheese.
  4. Heat a tblsp of olive oil in a large skillet. Add onions, saute and then add garlic, spinach, and next 4 ingredients. Cook until spinach is wilted. Arrange spinach over crab. I also added some sliced tomato on top (optional).
  5. Combine milk and egg substitute. Pour milk mixture over spinach and crab. Bake for about 45 minutes.

One thought on “Crustless Crab & Spinach Quiche

  1. UdI really loved this recipe, the pie pan size wasn’t listed, I did add diced red bell pepper to spinich,onion saute. I also used gouda cheese. Yummy!!

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